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Mediterranean Roasted Eggplant with Tomato Sauce

Mediterranean Roasted Eggplant with Tomato Sauce

51 Ratings
51 Ratings
Recipe Image
roasted eggplant topped with yogurt on a plate
Makes: 4 servings
Total Cost: $$$$

A wonderful recipe to enjoy in the summer when eggplant is in season. Top this side dish with freshly ground black pepper if desired.

Ingredients

  • 2 eggplants (medium)
  • 1 cup pizza sauce (low-sodium, or low-sodium spaghetti sauce)
  • 1/2 cup yogurt (low-fat plain)
  • 1 garlic clove (finely chopped)
  • vegetable oil spray (as needed)

Directions

  1. Wash hands with soap and water.
  2. Preheat the oven to 350 °F.
  3. Wash and remove the stem end, and slice the eggplants into 1/2-inch slices.
  4. Spray a baking pan with vegetable oil spray and lay the eggplant in the pan in a single layer.
  5. Spoon low-sodium pizza or spaghetti sauce on each slice.
  6. Bake 30 minutes in the preheated oven.
  7. Stir the yogurt and garlic together.
  8. Drizzle the sauce in thin lines on each of the eggplant slices before serving. You can do this easily by putting the sauce in a plastic squirt bottle or using a spoon.
  9. Serve immediately as an entrée or side dish.

Notes

Learn more about:

Source:

Adapted from Do Yourself a Flavor by Graham Kerr
Arizona Health Zone

Nutrition Information

Serving Size: 1/4 recipe (302g)
Nutrients Amount
Total Calories 122
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 46 mg
Carbohydrates 24 g
Dietary Fiber 9 g
Total Sugars 15 g
Added Sugars included 1 g
Protein 5 g
Vitamin D 0 mcg
Calcium 99 mg
Iron 1 mg
Potassium 907 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 122
Total Fat 2 g
Saturated Fat 1 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Linoleic Acid 0 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 3 mg
Carbohydrates 24 g
Dietary Fiber 9 g
Total Sugars 15 g
Added Sugars included 1 g
Protein 5 g
Minerals
Calcium 99 mg
Potassium 907 mg
Sodium 46 mg
Copper 280 mcg
Iron 1 mg
Magnesium 55 mg
Phosphorus 133 mg
Selenium 3 mcg
Zinc 1 mg
Vitamins
Vitamin A 28 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 0.2 mg
Vitamin C 8 mg
Vitamin D 0 mcg
Vitamin E 2 mg
Vitamin K 19 mcg
Folate 72 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.2 mg
Niacin 4 mg
Choline 33 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 3 3/4 cups
Dairy 1/4 cups

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